5 from 82 votes
Breakfast Casserole
Breakfast Casserole blends browned turkey sausage, sautéed onions and bell peppers, diced potatoes, eggs, and cheddar cheese into a layered bake. The mix yields a hearty, savory dish with a combination of tender vegetables, seasoned sausage, and melted cheese thickened by eggs and milk. Baking covered and then uncovered ensures the casserole cooks through with set eggs and a browned cheese topping, suitable for a filling breakfast or brunch.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings:
10
Calories:
238 kcal
Course:
Main Course, Breakfast, Brunch
Cuisine:
American
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound turkey breakfast sausage
- 1/2 yellow onion diced, small
- 1 red bell pepper seeded and diced
- 1 potato thawed, frozen diced hash brown, 30 ounce bag
- 8 ounces cheddar cheese freshly shredded
- 3 tablespoons chives sliced
- 6 egg beaten, large
- 1/2 cup milk whole
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 375˚F. Lightly grease a 9”x13" baking dish and set aside.
- Place a skillet over medium heat. Add 1/2 tablespoon oil and brown sausage, breaking up as it cooks, 5 to 7 minutes. Using a slotted spoon, transfer sausage to a large mixing bowl. Discard and excess fat and liquid from pan.
- Add remaining oil to pan and sauté onions and bell pepper for 5 to 6 minutes, until vegetables just begin to caramelize. Season with salt and pepper and stir together. Transfer vegetables to bowl with sausage.
- Add diced potatoes, 2/3 of shredded cheese, 2 tablespoons chives, and salt and pepper to sausage and vegetable mixture and gently toss together until fully combined.
- In another bowl whisk together eggs and milk and pour mixture over sausage vegetable mixture. Fold together until just combined.
- Pour mixture into prepared baking dish and sprinkle top with remaining cheese.
- Cover casserole tightly with foil and bake for 35 minutes. Remove foil and continue to bake for an additional 10 minutes or until eggs are set.
- Top casserole with remaining chives, black pepper and serve.
Cup of Yum
Notes
- This casserole can be assembled up to two days ahead and baked fresh when ready.
- It freezes well for up to two months; thaw overnight before baking and add shredded cheese later.
- Thoroughly cook and drain sausage and sauté vegetables to reduce excess moisture and avoid a runny casserole.
- Avoid cheese sticking to foil by spraying the foil with cooking spray if it may contact the cheese topping during baking.
- Freshly shred cheese for better melting and smoother texture than pre-shredded cheese.
- To check for doneness, insert a knife in the center; if liquid pools, bake longer until eggs set.
Nutrition Information
Calories
238kcal
(12%)
Carbohydrates
3g
(1%)
Protein
18g
(36%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Cholesterol
157mg
(52%)
Sodium
453mg
(19%)
Potassium
227mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
835IU
(17%)
Vitamin C
17mg
(19%)
Calcium
202mg
(20%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 238
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 3g | 1% |
| Protein | 18g | 36% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 157mg | 52% |
| Sodium | 453mg | 19% |
| Potassium | 227mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 835IU | 17% |
| Vitamin C | 17mg | 19% |
| Calcium | 202mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.